The asparagus in our garden is up already (about 2 months early due to the crazy warm weather we had in March). This looks like a good recipe to try with it! Thanks!
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This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette. Pair it with grilled shrimp and rice noodles.
4 servings, scant 1 cup each Active Time: 15 minutes Total Time: 15 minutes
INGREDIENTS 1 bunch asparagus, (about 1 pound), trimmed 2 tablespoons white vinegar 1 tablespoon reduced-sodium soy sauce 2 teaspoons canola oil 1 teaspoon toasted sesame oil 1/2 teaspoon grated fresh ginger 2-3 dashes Asian red chile sauce, such as sriracha (optional) 1 bunch radishes, trimmed and cut into wedges 2 tablespoons finely chopped scallion
PREPARATION Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.
NUTRITION Per serving: 66 calories; 4 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 181 mg sodium; 359 mg potassium.
Nutrition Bonus: Folate (43% daily value), Vitamin A & Vitamin C (25% dv).
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